Paneer Franki

Ingredients:

• Paneer  - crumble it with hands
• Oil, Mustard, cumin seeds, Onion, Curry leaves, chopped green chilies, Ginger-garlic paste, Capsicum, Turmeric powder, chili powder, coriander powder, salt and garam masala. Chopped coriander leaves for garnishing. Lemon squeeze (optional)

Roti:

-          Maida, Wheat flour(half the quantity of maida), salt, warm water – make dough, keep aside for a while.

-          Later roll it into round shape and make rotis under medium flame. Keep it aside and prepare paneer burji.

Paneer Burji:

• ·         Heat oil in a pan, add mustard and cumin seeds, when it crackles add Onion, green chilies, capsicum, curry leaves, ginger-garlic paste and sauté well. (also add tomato if you want the tangy taste)
• ·         Once the raw smell vanishes add all powder, salt, mix well and add crumbled paneer.
• ·         Increase the flame, sauté well for few minutes, add garam masala, sauté for few more minutes
• ·         Turn off the burner, add chopped coriander leaves, mix well.

Franki:

• -          Now the last step, right before serving
• -          Heat the franki, apply butter on the inside part, place the paneer burji on one side for the roti, add little chat masala, chili powder (if u want it more spicy), tiny chopped onions, capsicum, tomatoes, mint leaves, coriander leaves (veg are optional – make it however you like). Grate cheese on top.
• -          Fold the lower side up, just to seal the bottom, then roll the roti from filling side towards the other, tightly.
• -          You can wrap it with foil or butter paper to maintain the roll position. You can also pin it with tooth picks and serve hot.